Spicy Thai flavour imp
Prefix 501 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 95 kcal | 5% |
| Fat | 3.9 g | 6% |
| of which saturates | 1.9 g | 9% |
| Carbohydrate | 12.0 g | 5% |
| of which sugars | 2.5 g | 3% |
| Fibre | 0.80 g | — |
| Protein | 2.3 g | 5% |
| Salt | 1.5 g | 25% |
Open Food Facts, ODbL, record updated 26 June 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Noodles (78%) [Wheat Flour, Palm Oil, Tapioca Starch, Salt, Soy Sauce [Water, Soy Bean, Salt, Wheat Flour], Thickener (E401), Acidity Regulator (E501(1)), Emulsifier (E451(1), E475), Sugar, Flavour Bnhancer (E635), Colour (E101(1))]. Spicy Thai Seasoning (15%) [8ugar, Salt, Chilli, Color (E100(i)), Citronella Powder, Citric Acid, Flavour Enhancer (E635). Spring Onion, Malto Acid], Dried Vegetables (7%)[Dried Carrot, Dried Green Pea, Dried Spring Onion (0.7%)].
- E101RiboflavinsColour
- E330Citric acidAntioxidant · Sequestrant
- E401sodium alginateCarrier · Emulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E451TriphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E475Polyglycerol esters of fatty acidsEmulsifier · Stabiliser
- E501Potassium carbonatesStabiliser
- E635Disodium 5'-ribonucleotide
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
50% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Pot noodles” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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